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Chicken Breasts Veronique

Chicken.delights's picture
  Whole chicken breasts 4 Pound, skinned, boned, and split (4 In Number, 1 Pound Each)
  Butter/Margarine 2 Tablespoon
  Orange marmalade 1 1⁄2 Tablespoon
  Dry tarragon 1⁄2 Teaspoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Seedless green grapes 1 1⁄2 Cup (24 tbs)

Rinse chicken and pat dry.
Melt butter in a wide frying pan over medium heat.
Add chicken, a portion at a time, without crowding; cook, turning once, until lightly browned on both sides.
Stir in marmalade, tarragon, and wine.
Bring to a boil over high heat; then reduce heat, cover, and simmer, turning once, until meat is no longer pink when slashed in thickest part (about 15 minutes).
Transfer chicken to a serving dish; keep warm.
Add cream to pan juices; boil, stirring, until slightly reduced.
Season to taste with salt, then mix in grapes and return to a boil.
Pour over chicken.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2968 Calories from Fat 780

% Daily Value*

Total Fat 87 g134.1%

Saturated Fat 48.1 g240.4%

Trans Fat 0.5 g

Cholesterol 1282.6 mg427.5%

Sodium 1628.4 mg67.9%

Total Carbohydrates 69 g23.1%

Dietary Fiber 2.5 g10%

Sugars 58.4 g

Protein 422 g843.3%

Vitamin A 28.2% Vitamin C 83.4%

Calcium 34.5% Iron 83.9%

*Based on a 2000 Calorie diet

Chicken Breasts Veronique Recipe